Beamish Genuine Irish Stout clone

Beamish Genuine Irish Stout clone

(Beamish & Crawford p.I.c., Ireland)

(5 gallons/19 L, all-grain)

Beamish Genuine Irish Stout


Step by Step

Mash grains at 149 °F (65 °C) in 9.5 qts. (9.0 L) of mash water. Mash for 60 minutes. Collect 4.0 gallons (~15 L) of wort. Add 2.5 gallons (9.4 L) of water and boil wort for 90 minutes, adding hops at times indicated in recipe. Add sugar and Irish moss for final 15 minutes of boil. Ferment at 70 °F (21°C).

(5 gallons/19 L, extract with grains)


Step by Step

Place crushed malts in a nylon steep ing bag and steep in 3.0 qts. (2.8 L) of water at 149 °F (65 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (66 °C). Add water to make 3 gallons (11 L). stir in dried malt extract and bring to a boil.

Boil for 60 minutes, adding hops at time indicated in ingredient list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil.

Cool brewpot in sink, with the lid on. until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 E) with cool water. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C).

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